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OXTAIL PAPRIKA

OXTAIL PAPRIKA


2 oxtails, total weight about 1.6 kg, trimmed and cut into pieces

75 ml vegetable oil

2 medium onions, skinned and sliced

30 ml paprika

60 ml flour

700 g fresh tomatoes, skinned and chopped or 397 g (14 oz) can tomatoes

2 caps canned pimiento, sliced

600 ml Beef Stock

salt and pepper

142 ml (5 fl oz) soured cream

chopped fresh parsley, to garnish


  1. The day before heat the oil in a large flameproof casserole and brown the oxtail pieces, a few at a time. Remove from the pan with a slotted spoon.

  2. Brown the onions in the oil remaining in the pan. Stir in the paprika and flour and cook gently for 1 minute.

  3. Stir in the tomatoes, pimientos, stock and plenty of seasoning. Bring to the boil. Replace the meat.

  4. Cover the casserole tightly and cook in the oven at 170°C mark 3 for about 3 hours, until the meat is really tender. Cool and refrigerate.

  5. Next day, shortly before serving, skim all fat from the surface of the casserole. Bring slowly to the boil, cover and simmer gently for 10 minutes. Stir in the soured cream and heat gently. Garnish with chopped fresh parsley.
    Serves 6


OXTAIL PAPRIKA

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